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INDIAN COOKERY AND CONFECTIONERY
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and red chillies. Add some more ghee and powdered garam-masalla before taking down. Keep a little thick soup.
A paste of moistened pulses (without husks) of grams is a good substitute for chhana. This paste may be mixed with pressed chhana if desired. Mix this paste with salt and beat thoroughly, otherwise it will be stiff. Cut this paste in pieces, brown them and cook with potatoes as described above. This curry with pulses is called dhonka.
